St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-05
almonds, previously blanched and

almonds, previously blanched and
chopped, and small cup chopped
raiSenS; cook all together about %
hour, stirring constantly; have the
white OF the eggs beaten to stiff froth
with q teacup of sugar; spread over
pudding and brown in quick over;
the yelkS may be substituted for the
corn starch or l large tablespoon of
gelatine dissolved in little boiling
water; it is better to make this Gus
tard the day before it is wanted, but the
whites must not be spread on and
Drowned until an hour before dinner;
serve with stripped cream, if you have
,lt.-MRs. G. A. VAN WoERNER, San
born, Oak.
= APPLE CRUMBS.
Melt, but do not boil, heaping table
spoonful of butter, and mix it thor
oughly with pint of fine grated bread
crumbs; have ready three pints of
thinly-sliced, juicy, tart apples; butter
an earthenware or enameled pudding
dish; strew the bottom lightly
with the crumbs and then fol-
low with a layer of the apples;
over this sprinkle little of prepare
ton composed of q teacupful of gran
ulated sugar, into which has been stirred
saltspoonful of cinnamon, teaspoon
full OF allspice. or the grated rind OF p a
lemon; spread more bread crumbs, APP
pies and Spiced sugar in regular alter
nation, with the crumbs Oh top; drop
few bits of butter over all, and cover
with piece of butter; bake it in an
hour i'll an oven that is not too hot and
serve with sweetened cream, or simple
pudding Sauce.-MRS. II. w. GARDNER,
Cos Carroll street, st. Paul.
CREAM PUFFS.
One cup hot water, = cup butter,
boiled together, and then stir in 1 cup
dry flour while boiling; when cool add
3 eggs without beating; mix well and
drop on buttered tins; bake in a quick
oven 25 minutes. Cream for putfs: One
cup milk, q cup sugar, 1 egg, 3 table
spoons flour; beat eggs and sugar to-
gether; add flour and sugar, then stir
into milk while boiling; flavor to taste.
MISS M. J. HALL, 1415 Vine Place,
Minneapolis.
ORANGE SHELLS.
Take bali dozen oranges, cut them
with sharp knife through the middle
to form cup-like shell, take silver
spoon and extract all the juice and pulp
from each shell into bowl or dish, then
remove all the cells and Stringy part
and throw it away; have dissolved in
water q of box of gelatine, stir sugar
Though Ill orange Juice 10 llldkG III PAL
atable, then add dissolved gelatine and
set Oh back part of stove until melted,
don't allow to get too hot: have the
shells arranged on ice, level, then fill
each shell with the mixture, and allow
to cOnjeal, serve each one with shell
with geranium leaf on tOp.-MRS. S. T..
Cook, S29 Eighth avenue south, Mime
apoliS.
BELVIDERE CREAM.
One-half cup of butter, 1 cup
of sugar, 2 eggs, u cup of sweet
milk, q teaspoon of soda, l tea
spoon cream tartar, ~ cups of flour,
cream for layers, q pint of milk, l
egg, 4 cup of flour or large tablespoon
of corn starch, q cup of sugar, pinch of
salt; mix eggs, flour and sugar with
part of the milk stir into the remainder
of the milk when scalding hot; flavor
after it is cooked.-MRs. A. M. KINGS
BURY, Altoona, Wis, p. o. box 1919.
~ ICE CREAM.
Two cups Write sugar, l small cup
butter. 1 cup sweet milk, whites of
8 eggs, about 4 cups of flour,
2 teaspoonfuls of baking powder and
lemon, bake in jelly pans; make an
icing, 3 cups sugar, small cup water,
boil to thick clear syrup and pour boil
ing hot over the whites of eggs; stir the
mixture while pouring in, add l tea
spoonful citric acid, flavor with vanilla,
spread each layer and tOp.-MRs. E.
FURLow, Rochester, MINI.